Pumpkin seeds: Fall's hidden treasure

Pumpkins are good for much more than jack-o-lanterns and pies. Their seeds are versatile and tasty.

Molly Logan Anderson

Pumpkins are good for much more than jack-o-lanterns and pies. Their seeds are versatile and tasty.

Everyone knows about roasting pumpkin seeds for a salty fall snack, but they can also be used in wide-ranging recipes. For example, use ground seeds as a thickener for a sauce or gravy. Also try adding them as a surprise ingredient in your favorite cookie or bar recipe.

Here are three easy ways to incorporate this seasonal ingredient into your family’s fall menu.

SIMPLE: Traditional roasted pumpkin seeds

1 1/2 tbsp butter

1/2 tsp Worcestershire sauce

1 1/2 tsp salt

2 cups pumpkin seeds

Mix all ingredients to coat well. Bake on a cookie sheet at 250 degrees for 2 hours or until crisp, stirring occasionally.

Source: cooks.com

SWEET: Pumpkin seed brittle

1/4 cup unsalted butter, plus more for baking sheet

1/2 cup packed light brown sugar

1/4 cup honey

1 cup fresh pumpkin seeds, toasted

Preheat oven to 375 degrees. Butter an 11-by-17-inch rimmed baking sheet and set aside. Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees (about six minutes). Stir in pumpkin seeds. Cook until mixture reaches 300 degrees (about two minutes). Pour onto baking sheet. Let cool completely. Break into pieces.

Source: marthastewart.com

SAVORY: Pumpkin seed pesto

2 cups unsalted hulled (green) pumpkin seeds

6 tbsp extra-virgin olive oil, divided

1/2 teaspoon salt

1/4 cup water

2 tbsp fresh lemon juice

3 garlic cloves, smashed

1 cup coarsely chopped fresh cilantro

Preheat oven to 375 degrees. Toss pumpkin seeds with 2 tablespoons of the olive oil and sea salt. Roast for 10 to 15 minutes until seeds are puffed and fragrant. Transfer to a plate and cool. Combine cooled seeds in a food processor with water, lemon juice, garlic, cilantro and remaining oil. Pulse until mixture forms a coarse paste. Taste and adjust seasoning with salt and pepper. Cover and chill until ready to use. Makes about 2½ cups. Toss the sauce with pasta, or use it as a sandwich spread.

Source: wholefoodsmarket.com

SIDEBAR

More fall flavors

Pumpkin is the star of the season, but autumn’s harvest is vast and flavorful. Here are a couple of delicious non-pumpkin dishes:

Mix all ingredients except rice and basil into a crock pot that holds more than 3 quarts. Cover and cook on low for 6 to 8 hours, or until vegetables are tender. Stir in rice. Cover and cook on low for about 15 minutes, or until rice is tender. Stir in basil.